The RV Chronicles — Carnitas Tacos w/ Chile de Arbol Salsa

Redux. In the culinary world, it’s a fancy word for leftovers. And there’s a lot of redux going on at the Jimmy Rockford because of our limited space.

The beauty of carnitas and chile de arbol salsa (or any other salsa, really) is they taste so much better the second time around. Sort of like a pot of chili or beans.

These tacos are similar to the ones you’d find in the Rio Grande Valley or at an honest-to-goodness mom & pop Mexican taqueria. If you haven’t made carnitas, most pulled pork recipes will suffice. And if your taste buds aren’t into the spicy tingle of chile de arbol salsa, there are other varieties that taste just as good.

Want to receive notifications of my Confessions, Chronicles and recipes in your email? Just click here. I’d also love for you to join me on Facebook (click the ‘like’ button), Pinterest and Google+. Why not witness some of my Instagram antics too?

Every once in a while I’ll hear someone comment about not liking leftovers??? What’s up with that? With just two of us, I purposefully cook more so we can have extra. These tacos look really good Adam. I’ve never made carnitas, and I don’t know why. Pinning this one.

Your pictures!!! I swear I can almost taste these! I jumped over to your carnitas recipe to see if it was anything like my mother in law’s, the only one I’ve ever used, and really enjoyed learning a little of the background and different methods of cooking. Great recipe!

Trackbacks

Who is this Oddball?

I don’t consider myself to be any quirkier than the next guy, but family and friends disagree.
My name is Adam J. Holland and I put stadium hot dogs and chips & salsa on the same culinary pedestal as dry-aged beef and white truffles. Brave enough for more?